Spaghetti Aglio e Olio

The recipe

Instructions

1. 1
   Bring a large pan of well-salted water to a rolling boil and cook the spaghetti according to packet instructions, reserving a cup of pasta water before draining.
2. 2
   While the pasta cooks, slice the garlic thinly. Heat the olive oil gently in a wide pan over a low heat with the garlic and chilli flakes — you want them to perfume the oil, not brown.
3. 3
   When the garlic is just turning pale gold (about 4 minutes), kill the heat. Burned garlic is bitter — be patient.
4. 4
   Drain the pasta and add it straight into the pan of oil along with a splash of pasta water. Toss vigorously over a low heat for 30 seconds to emulsify.
5. 5
   Off the heat, fold in chopped parsley and grated parmesan. Serve immediately with extra parmesan at the table.

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